Name: The Neutral Ground
Total time: 3 min
Cuisine: Cocktail
Ingredients: 50 ml Rye whiskey 50% abv; 15 ml Amontillado sherry; 15 ml Bénédictine D.O.M.; 3 dash Aromatic bitters

The Neutral Ground
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Serve in a Coupe glass

Ingredients:
1 ²⁄₃ oz	Straight rye whiskey (100 proof /50% alc./vol.)
¹⁄₂ oz	Lustau Amontillado Los Arcos Sherry
¹⁄₂ oz	Bénédictine D.O.M. liqueur
3 dash	Angostura Aromatic Bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of orange zest twist.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Amontillado sherry - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Sweet Manhattan-like with sherry and spiced notes.

View readers' comments

Variant:

Old Barrel

History:

Adapted from a recipe created in 2008 by Rhiannon Enlil at Bar Tonique in New Orleans, USA and named after the Median area on Canal Street in New Orleans that formerly separated the American district from the Spanish/French district (now known as the French quarter).

Nutrition:

One serving of The Neutral Ground contains 176 calories

Alcohol content:

1.9 standard drinks
33.31% alc./vol. (33.31° proof)
27 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Jason Edward CLAPHAM

24th April at 15:17

Other sources for this drink specify Orange Bitters rather than Ango. Anyone tried that?

Jason Edward CLAPHAM

24th April at 15:27

I gather the Ango version is called Old Barrel.

mregisterfl

22nd November 2024 at 21:39

Note the close similarity to the Old Barrel, with the only difference being the increase in the amount of rye here. My point is that I think this version would be just fine over a large piece of ice, as is called for in the Old Barrel version.

Simon Difford

23rd November 2024 at 07:41

Thanks for pointing this out. I've added a link to Old Barrel above.

G. M. Genovese

24th October 2024 at 22:07

The recipe, as written, has too much Benedictine. The sherry shows up too late... Reduced the Bene' to 10 ml and - YES! - now the drinks sings. This triumph even with the most spineless strong rye I've ever tried, Old Overholt 114. Can't imagine how far it could excel with a Rittenhouse or Dad's Hat.

Herbert Brant

8th January 2023 at 21:22

Delightful cocktail! The spicy qualities are warm and sparkling, which I love. But I did use a couple of dashes of Cardamon bitters, reducing the Angostura, and it was magnificent.